Artusi Ristorante: An Italian sojourn

If there’s another country whose citizens are as passionate about their regional food as India Skeeter would vote for Italy. Though Italian visa has not been stamped on Skeeter’s passport yet, Italy remains in top five of the travel bucket list. Till then Skeeter keeps satiated by sampling Italian culinary offerings in Delhi. Let us be frank. Skeeter was a wee bit shy trying out Artusi Ristorante simply because Diva is practically next door. Ritu Dalmia introduced Skeeter to Italian food (as she did to most of you Skeety believes) few years ago and Skeeter has NEVER gone beyond Diva. Not a wink.

An invite to sample food by Artusi kept sitting in the inbox. There were heaps and heaps of praises in the social circles. Skeeter was growing restless and finally gave in to the temptation. Artusi is a quaint restaurant with limited covers and welcoming interiors. It features food from Emilia Romagna region in Italy and is named after Pellegrino Artusi, one of the founders of Italian cuisine, who penned the first Pan-Italian Cookbook. The owners are Gurpinder and Oscar Balcon, a well-travelled couple who globetrotted before settling in India. Oscar tells that a lot of the food featured on the Artusi menu is just like his mother would prepare.

One walks into the restaurant through a bar that has a deli corner too. The bar is designed such that one can overlook passers by on the street through a full sized glass wall while enjoying their drink. Very European. The lighting was a bit harsh but it could in no way dampen the experience.
The first thing that would strike one is the freshness of the ingredients used. The Rape e Noci salad came first. Roasted deep red beets, water cress, crunchy and juicy green apple slices and walnuts dressed in goat cheese, finished with croutons and balsamic made for a pretty plate and pleasing palate. Emilia Romagnia happens to be the place where the first Balsamic vinegar was aged. The region is also famous for its Parmesan cheese and Parma ham.

The Tomino came next. An Italian cheese roundel (a very generous portion that) melted over a bruschetta that was drizzled with fragrant truffle oil. There were sauteed mixed mushrooms (Skeeter’s favourite Enoki too!)for company. It was a dish that relied on the star ingredients than anything else and worked very well for Skeeter. By now Skeets was very full but she had to sample the pasta and so she called for a small portion of Paglia e Fieno Aurora. This handmade white and green angel hair pasta was a treat to the eyes and was set in a pink sauce with shallots, mushrooms, tomatoes and cream. Skeeter cannot even begin to write about the freshness of this one. The pasta was al dente and the sauce beautifully complemented its texture. A must try.

The meal ended with Artusi signature dessert which was what pulled Skeeter to this Ristorante in the first place. The Panna Cotta Fichi e Mandorle. Panna Cotta with caramelized figs and fig sauce in a lush pool of caramel and beautiful almond slivers. As Skeeter writes this post she cannot but help think of when she will get another bite of it. Soon, very soon.

Zerruco By Zilli

Pre-launch preview of Zerruco By Zilli


Aldo Zilli, one of Skeeter’s favourite Television chefs, opened doors to Zerruco by Zilli at Hotel Ashok this week. Skeeter was invited and she happily hopped, skipped and jumped for the pre-launch preview. It is one thing to see him on TV and another to have him cook for you. Skeeter is a lucky girl! Without further ado, lets gets cracking!


Meeting Zilli
Though Reeta Skeeter finds herself at a loss of words, she will try to sum up her experience here:
Aldo, is a thorough gentleman, and a fine host. If he’s around Skeeter can bet, you will be treated like a royal. Skeeter turns princess?! Aldo noticed that the dining table was more than a couple of inches away from Skeeter and promptly made a correction. He noted Skeeter was the only vegetarian on table and the waiting staff were instructed very well. It often happens that Skeeter is served one non-vegetarian dish at some or the other meal she has. At Zerruco, she did not have to bother.

Zilli tidbits
Zilli has been serving a lot of Indians at Zilli Green and is well aware of the no-egg, no-fish, no-chicken clientele. Read Skeeter was well-fed. He has no qualms about serving his food to vegetarians. After all, he has authored Fresh & Green with over a 100 vegetarian recipes! Most non-Indian chefs opening in India find it a challenge to serve food to vegetarians. For Zilli it was a smooth ride.
Zilli revealed he does not believe in the concept of whole wheat pasta. He said, “it just does not taste the same”. And who would care? There are so many fresh vegetables tossed along with pasta that you do get your share of health food.

Unlike other international chefs foraying into new territory (India), Zilli has had all his fingers in curry thanks to his good friend and Michelin-starred chef Atul Kochhar who has fed Aldo, a lot of Indian food.
When Manish Baheyti of of Haute Services Pvt. Ltd spoke to good friend Atul Kochhar when they were looking for a chef, it was Kochhar who recommended Aldo Zilli’s name. The rest, as they say, is for us Delhiites to savour at Zerruco by Zilli.

Food at Zerruco by Zilli

We started with warm flatbread served by Aldo Zilli himself! It was accompanied by a very fresh pesto and olive oil, balsamic on the side. Fresh ingredients, which are a Zilli trademark, ruled the table. Minestrone classico, the classic Minestrone soup, got the nod from all on the table with fresh vegetables, beans and baby pasta. It touched the soul. The Melanzane Alla Parmigiana or layers of fried aubergine with tomato sauce, fresh mozarella cheese and basil came next and set the mood for the evening.

Melanzane Alla Parmigiana

Fresh and hot tagliatelle pasta with Mediterranean vegetables and red pepper pesto came plated in a classic way and impressed Skeeter’s tastebuds. A salad with garden fresh lettuce, select olives, roasted bright yellow zucchini, a drizzle of olive oil and a sprinkle of parmesan was rustled up for Skeeter.

Tagliatelle pasta with Mediterranean vegetables and red pepper pesto
Warm salad

And while the stomach was protesting, who can resist a pizza? Skeeter is glad she had it! The Pizza was extraordinary and Skeeter highly recommends it. Skeeter is definitely going back for some more! THE best Pizza in Delhi. The crust, the base sauce, the cheese, the temperature of the pizza while serving it, were all  perfect!

                                            Fragrant rice and vegetable steak

The Tiramisu was fab (though Skeeter prefers the sponge fingers dipped in rum for that spike) and these two (Pizza and a dessert) make or break an Italian meal. Happy to report that Zerruco by Zilli has nailed it!

Tiramisu: Italian classic trifle flavoured with coffee,layered with sponge fingers & mascarpone 

About Aldo

Aldo Zilli is an Italian from Abruzzo and has been living in the United Kingdom, where he rose to fame and is known for his Italian, vegetarian and seafood. Besides being famous for his food, he has authored a few cookbooks, hosts TV shows and is always striving for providing people around him something new and better. You can read more about him here

Where: Zerruco By Zilli, Ashok Hotel, Diplomatic Enclave, 50 B, Chanakya Puri, New Delhi